Prepare the Whipped Cream:

1. Chill your equipment: Place mixing bowl and beaters in the freezer for 10 minutes for best results.
2. Whip the cream: Pour cold heavy cream into chilled bowl. Beat on medium-high speed until it begins to thicken, about 1 minute.
3. Add sugar and vanilla: Add powdered sugar and vanilla extract. Continue beating until soft peaks form, about 1-2 minutes more. Set aside in refrigerator.

Prepare the Toppings: 4. Crush the cookies: Place chocolate sandwich cookies in a zip-lock bag and crush with a rolling pin until you have coarse crumbles. Alternatively, pulse briefly in a food processor.

5. Warm the fudge sauce: Heat hot fudge sauce in a small saucepan over low heat or microwave in 20-second intervals until warm and pourable. Don’t overheat—it should flow but not be scalding.

Assemble the Sundaes: 6. Add cookie base: Spoon about 1 tablespoon of cookie crumbles into the bottom of each sundae glass.

7. Add first ice cream scoop: Place one scoop of mint chip ice cream into each glass, pressing gently onto the cookie base.
8. Drizzle fudge sauce: Spoon warm hot fudge sauce generously over the ice cream, allowing it to cascade down the sides.
9. Add toppings: Sprinkle mini chocolate chips over the fudge. Add chopped Andes mints if using.
10. Top with whipped cream: Add a generous swirl of whipped cream on top of each sundae, building it up tall.
11. Finish and garnish: Drizzle a bit more fudge sauce over the whipped cream. Sprinkle remaining cookie crumbles on top. Place a maraschino cherry with stem on the very top. Add a fresh mint sprig if desired.
12. Serve immediately: Insert a long sundae spoon and serve right away while the fudge is warm and the ice cream is perfectly cold!